Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-02-20

and let it cool, flavor with lemon, have
| your crust ready baked, pour in the
mixture, and frost with the white of the
| egg, and one Tablespoonful of white
sugar. Set in hot oven and brown
! slightly.
flashed Fruits-Orauges bananas,
lemons, apples, raisiGs and pinespples
are hashed, worked Just enough to thick
/ en- their juices almost to Jelly, spiced
with a little nutmeg, and served as fol-
lows: Cut hole Just large enough to al
nit spoon i'll the stem end of an orange,
and through that hole take out all the in
side of the orange, fill with the hsSh and
serve on pretty little glass fruit-dish
with lemon or orange leaves decorating
the dish.
Pumpkin Pie-The following method to
prepare pumpkin may be new to many
readers: Pare and cut the pumpkin in
pieces convenient for steaming, instead
of cutting in small slices and sJeWing in
water. Put it in q steamer and steam it
till soft, mash fine and prepare in the
usual manner. Separate the eggs used,
putting in the yOiks with the pumpkin.
When done, nave ready the whites whip
ped to frOth with q little white sugar
them in the oven with the door open for
few minutes.
Cold Slaw-Chop one large head of
cabbage fine, beat two eggs in tin pan.
Put into it q half teacup vinegar, one
teacup sweet cream, TWO tablespoonfuls
butter, one teaspoonful salt, one of pep
per, one of celery seed, one of ground
mustard, two of sugar, and two of flour.
of 4 CT
time until it boils and gets very thicE,
then set off to cool. When cold pour
over the cabbage; stir t so as to mix it
well.
Brown Betty-Pare and core a dozen
large, juicy apples. Chop fine with a
hashknIfe. Butter a deep pudding ,dish,
pace first layer CT chopped APPLES,
some bits of butter streWed over them,
Then sprinkle with white sugar, flavor
with nutmeg, lemon essence or the Juice
and little rind of the lemon. Next
layer OF bread crumbs, then a LAYER of
apples and so on till the dish is full, fin
ishing with a layer Of bread crumbs.
Send it TO the table hot or cold, and eat
with cream sauce.
Cold Tapioca Pudding-Soak oue-balf
cup tapioca over night, or G. few hours.
a. OHN H4A4N VA 'otS4 OCdI together Lle
yolks OF three eggs and three heapiug
tablespoonfuls of white sugar and q little
salt. Bring one quart of sweet milk to.
the boiling point, then add tapioca and
boil till it thickens and is clear; stirfin
the mixture and boil a minute or two.
Pour into dish and add the Juice of
large lemon. and vanilla, if liked. When
nearly cool stir in the well-5eaten whites, 1
and set aside till cold. A good Sunday
pudding, as it can be made the day be-
fore.
Beef ROulette.-Have two pounds of
upper part of round cut thin. Mix TO-
gether one cupful of finely chopped ham,
two eggs, one teaspoonful Of mixed mus
tard, shout three tablespoonful of thin
gravy or water. Spread upon the beef,
roll up firmly and tie with twinex not
too tight. Dredge lightly with fio5r, and
Try in nice sweet pork fat; now put it
into as small a saucepan as viii hold
It. Into the fat left in the psH-.put two
chopped onions and cook few minutes;
add two tablespoonful of -four and stir
for three or four minutes; to this add
about pint of boiling water. When
smooth and allowed to boil up once, pour
over the meat well, adding, if to taste,
two cloves, little pepper and salt. Cover
closely and cook slowly for three hours. |
Strain gravy and serve. 1t is very nice |
cold for lunch or supper. =ssrf